Vegetable Stroganoff recipe from The Golden Temple Vegetarian Cookbook by Yogi Bhajan. This stroganoff recipe is very different from the traditional stroganoff I make in Brazil. It is a bit lighter and healthier. For stroganoff I usually use heavy cream. This recipe uses cream cheese and sour cream. It is still tasty and give you the comfort feeling that stroganoff usually does.

Serves 6

Ingredients:

3 medium white onions, sliced

crushed garlic

1 pound mushrooms, thickly sliced

7 cloves garlic, pressed

3 tablespoons butter

1 head cauliflower

1 head broccoli

1 8-ounce package cream cheese

2 pints sour cream

Sea Salt to taste

Chopped parsley

Directions:

Sauté onions, mushrooms and garlic together in butter.

Steam broccoli and cauliflower.

Transfer onions, mushrooms, garlic and steamed vegetables to a large pot.

In a small pan, soften cream cheese and blend with sour cream over small flame.

When smooth, add this mixture to the vegetables, stirring lightly. Add salt to taste.

Heat over a low flame until entire mixture is hot enough to serve. Top with a little parsley ( I used dried parsley).

May be served over rice, noodles or a crisp green salad. I used brown rice penne pasta, gluten-free.